📝 About This Recipe
A true cornerstone of British breakfast history, Kedgeree is a magnificent fusion of Anglo-Indian flavors that marries flaky smoked fish with fragrant, spice-tinted basmati rice. This dish offers a comforting symphony of golden turmeric, aromatic cumin, and the salty-sweet depth of undyed smoked haddock. Crowned with perfectly soft-boiled eggs and a shower of fresh herbs, it is a sophisticated yet soulful meal that transitions beautifully from a leisurely brunch to an elegant supper.
🥗 Ingredients
The Fish & Poaching Liquid
- 500 grams Smoked Haddock Fillet (preferably undyed and skin-on)
- 300 ml Whole Milk (for poaching)
- 2 pieces Bay Leaf (fresh or dried)
- 1/2 teaspoon Black Peppercorns (whole)
The Fragrant Rice
- 300 grams Basmati Rice (rinsed until water runs clear)
- 50 grams Unsalted Butter (high quality)
- 1 large Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (finely grated)
- 1.5 tablespoons Mild Curry Powder (Madras style works well)
- 1/2 teaspoon Ground Turmeric (for a vibrant golden hue)
- 3 pieces Cardamom Pods (lightly crushed)
Eggs & Garnish
- 4 pieces Large Eggs (at room temperature)
- 1/2 cup Fresh Parsley (finely chopped)
- 1/4 cup Fresh Cilantro (leaves only)
- 1 piece Lemon (cut into wedges)
- 1 small Red Chili (thinly sliced, optional for heat)
👨🍳 Instructions
-
1
Place the smoked haddock in a wide skillet or shallow pan. Pour over the milk and add the bay leaves and peppercorns. Bring to a very gentle simmer over medium heat.
-
2
Poach the fish for 6-8 minutes until the flesh is opaque and flakes easily with a fork. Remove the fish to a plate to cool; strain the poaching milk through a fine sieve into a jug and set aside—do not discard it!
-
3
Once the fish is cool enough to handle, remove the skin and any stray bones. Flake the haddock into large, chunky pieces and set aside.
-
4
Bring a small pot of water to a boil. Gently lower in the eggs and boil for exactly 7 minutes for a 'jammy' yolk. Immediately transfer them to a bowl of ice water to stop the cooking.
-
5
In a large, deep lidded pan or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent but not browned.
-
6
Stir in the garlic, ginger, cardamom pods, curry powder, and turmeric. Cook for 1-2 minutes until the spices are incredibly fragrant and the oil starts to separate.
-
7
Add the rinsed basmati rice to the pan. Stir well for 1 minute to ensure every grain is coated in the spiced butter.
-
8
Measure the reserved poaching milk and add enough boiling water to it to reach a total volume of 550ml. Pour this liquid over the rice.
-
9
Bring to a boil, then immediately turn the heat to the lowest setting. Cover with a tight-fitting lid and cook for 12-15 minutes without peeking.
-
10
Remove the pan from the heat and let it sit, still covered, for 5 minutes. This allows the steam to finish the rice perfectly.
-
11
Gently fluff the rice with a fork. Fold in the flaked haddock and half of the chopped parsley. The heat from the rice will warm the fish through.
-
12
Peel the cooled eggs and cut them into halves or quarters.
-
13
Transfer the kedgeree to a large warmed serving platter. Arrange the egg portions on top, sprinkle with the remaining herbs and sliced chili, and serve immediately with lemon wedges.
💡 Chef's Tips
Always use undyed smoked haddock if possible; the bright yellow dyed version contains unnecessary additives and provides a less subtle flavor. Rinsing the basmati rice is essential to remove excess starch, ensuring the grains remain distinct and fluffy rather than gummy. If you prefer a creamier texture, stir in an extra knob of butter or a tablespoon of heavy cream just before serving. Be careful with salt! Smoked haddock is naturally quite salty, so taste the rice at the very end before adding any additional seasoning. To avoid breaking the fish into tiny bits, fold it in very gently at the final stage using a silicone spatula.
🍽️ Serving Suggestions
Serve with a side of mango chutney or lime pickle for an authentic burst of sweet and tangy flavor. A crisp, chilled glass of Sauvignon Blanc or a light pilsner pairs beautifully with the smoky notes. For a traditional British breakfast, serve alongside a pot of strong, hot Assam tea. A simple side salad of thinly sliced cucumbers with white wine vinegar helps cut through the richness of the butter and fish. Add a handful of frozen peas to the rice during the last 3 minutes of cooking for a pop of color and sweetness.